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Baby Kai Lan In Braised Taro

This is the 5th dish out of the 10 I made for the New Year party a couple weeks ago. This special dish was introduced to me by Elin. She had this at a restaurant for her pre Chinese New Year gathering lunch. It looks like a weird combination and seems so strange as well. I have never had anything like mixing up taro with other green vegetables in my cooking before. Well, never try never know, right! It's quite interesting though. And would love to give it a try.

(4) add in water and let them boil over medium heat untill taro became soft & tender.

(5) now, stir in all the Kai Lan and let it cook for about 3 mins or till soft.

(6) finally, add in salt & pepper to taste and off the heat.

According to Elin's review, the restaurant is using dried shredded cuttlefish in this recipe but I replacing it with dried shrimp. The addition of red fermented bean curd is a plus. It flavoured up the whole dish instantly. Though, it's a weird combo......yes, it's awesome! It's something new for my guests and they're loving it. Hope you will like it too! Enjoy.

Very unique combination indeed. I use to think taro use to go with meat and not veggie :-)Look like you are only half way introducing your CNY dishes and the new year already ended. Next year I would like to celebrate new year at your house :-P

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I'm a mother of two and I am a homemaker. Cooking & baking are both my stress relief therapy. However, outdoor camping is another frequent activity of my life as well, with hubby.